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With an active baby added to the mix, I'm all about only having to cook up meat once a week. We do up a big batch of grilled or baked chicken or a giant slow roasted pork butt and then repurpose the leftovers throughout the week. Having the protein pre-cooked makes pulling together the rest of our weeknight meals a breeze. It's so easy to add the chicken/pork into a variety of different dinners so you never get sick of it!
This spinach-artichoke pork fried rice came about during a week of Gordon Ramsay smoky pulled pork leftovers. Some of our go-to dinners repurposing this pork include BBQ pulled pork pizza, street tacos and pork and veggie mac & cheese. I felt like something totally different though and wanted to use up ingredients we had sitting in our fridge and pantry so spinach-artichoke pork fried rice was born and did not disappoint! Stay tuned for our upcoming posts covering a week's worth of chicken and pork recipes for when you decide to use our life hack and make up some giant batches of meat to start your week off right!
3 T butter
1 yellow onion - diced
1 c. long grain rice
1/4 t. garlic powder
1/2 t. dried parsley
1/2 t. dried basil
1 14 oz can artichoke hearts - roughly chopped
2 1/4 c. chicken broth
2 c. leftover pulled pork - roughly chopped
1 large handful of baby spinach - chopped
optional feta cheese for topping
Melt butter over medium heat in a large non-stick sauté pan. Add the yellow onion and cook, stirring occasionally, for 3 minutes. Add rice and dried spices, stir and cook about 5 minutes or until rice is just starting to brown. Stir in artichokes and cook an additional 5 minutes. Stir in chicken broth, bring to boil and then reduce heat to low and simmer covered for 20-25 minutes or until the rice is cooked through. Stir in the pulled pork and spinach for the last 5-7 minutes of cooking time. Top with feta to serve if desired.
Time: 45 minutes